There is something magical about the combination of cheddar and bacon, isn’t there? Unless I’m serving vegetarians, I can usually feel pretty good in knowing that anything bacon and cheddar will get devoured by guests. Cheddar, bacon, and a light but full of flavor homemade bread – well that’s just heaven in a roll if you ask me. We recently tried just that combination and Cheddar Bacon Rolls were born. These take a little time but oh my goodness, so worth it.
Let’s talk ingredients for these delights. Choose high quality cheddar and bacon here. For the cheese something aged and full of flavor. It’ll make a huge difference in the overall flavor of the bread. I went with Aged Cheddar from Kerrygold. For the bacon, again go for something with a deep flavor profile. I chose the Hickory Smoked Bacon from D’Artagnan. .
The bread dough is a pretty basic yeasted dough. I chose to use a freshly ground whole wheat mixed with a general all-purpose flour. The ratio of white flour is higher than I normally go with but I wanted these to be a little lighter than a dense whole grain bread. You could switch it up – use more wheat, less white – all wheat – all white, mix in some rye, whatever you like.
These rolls make a delightful breakfast with some grapefruit. I think they’d be excellent on brunch buffets, even game day parties. They keep well for several days so don’t be shy in making up a big batch. You could double the recipe to feed a large crowd and even make smaller rolls if desired, by simply slicing the dough thinner.
Just like a cinnamon roll, the layers of these savory rolls pull apart getting more delicious closer to the center. Go ahead, play with your food, enjoy these tasty delights one tasty layer at a time. While we haven’t tried it (yet) in my house, we think that these could easily be sliced like a bun and used for a very different and decadent twist on a bacon cheeseburger.
Cheddar Bacon Rolls
- 12 ounces Bacon, cooked and finely chopped
- 1 Cup Shredded Cheddar Cheese
- 1 1/2 teaspoons Yeast
- 1 1/4 Cups Warm Water, divided
- 1 1/2 teaspoons Salt
- 1 Cup Whole Wheat Flour
- 2-3 Cups All-Purpose Flour
- 3 Tablespoons Melted Butter, divided
- In a large bowl, combine the yeast and 1/2 cup of the warm water. Let sit until foamy, about 5 minutes.
- Whisk in the remaining water and salt. Mix in the whole wheat flour and about 1 1/2 cups of the all purpose flour. Mix until a dough forms, adding flour a little at a time as necessary.
- Turn the dough out onto a floured board and knead until a soft and elastic dough forms.
- Place the dough into an oiled bowl, turning to coat. Cover with a tea towel and let rise until doubled, about an hour.
- After risen, punch down the dough and turn out onto a floured board. Knead slightly and then roll the dough out into a sheet about 13x17 inches.
- Brush the dough with 2 Tablespoons of melted butter. Sprinkle the dough with bacon bits and cheese. Just like topping a pizza.
- On the short end of the dough, roll it up like a cinnamon roll. Keep it tight. Slice the loaf into 6 even pieces. Place these slices into an oiled casserole dish, about 2" apart.
- Let rise 30 minutes. Preheat oven to 425 degrees.
- Bake the risen rolls for 30 minutes or until golden brown. Remove from the oven and immediately brush with remaining butter.
- Allow to cool slightly before pulling apart to serve.
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